Datil peppers bring the heat to this chowder. (Be sure to wear kitchen gloves when dicing the fresh peppers.) Look for clams in juice at local fish markets. Photo by Amanda Rosenblatt. Serves 8-10 Ingredients ½ pound bacon 3 large onions, diced 3 green peppers, diced 4 stalks celery, diced 1 quart chopped clams, juice 1 (28-ounce) can crushed tomatoes Salt and pepper, to taste ½ (12-ounce) jar Minorcan Mike’s Datil Pepper Sauce ½ teaspoon dried thyme 2-3 fresh datil peppers,

This one-pot seafood stew is best served outdoors on a paper-lined picnic table, making it easier to eat the meal with your hands. Use your favorite seafood seasoning to customize the flavor of the dish.

Who should we thank for some of our most beloved local dishes, like shrimp and grits, collard greens and Hoppin' John? The Gullah Geechee. There are several eateries in Jacksonville making an intentional effort to preserve the foodways of the Gullah Geechee people. Photo by Sindy Gonzalez. The Gullah Geechee (also known as simply Gullah or Geechee, depending on the region) are the descendants of West and Central Africans enslaved on the plantations of the Lowcountry, the coas

Jacksonville is the Garlic Crab Center of the World, only most of its residents don't know it. Soft shell and blue crabs are boiled in a blend of seasonings with a lot of spices and garlic. Photos by Jesse Brantman. “Famous in Jacksonville.” That’s how Akam Sorany, manager of on MainStreet in North Jacksonville, describes a local delicacy: garlic crabs. Though not as famous as its culinary cousin Mayport shrimp, Jacksonville is the epicenter of this distinctive dish, which is

A classic Provençal seafood stew built on layers of fresh shellfish, aromatic vegetables and saffron-scented broth. This version celebrates the best of Northeast Florida's coastal catch alongside traditional French technique. Photo by Agnes Lopez. Serves 2-3 Ingredients 1 French baguette, sliced Extra-virgin olive oil (plus more for bread) 1 fennel bulb, sliced (reserve fronds for garnish) 1 leek, chopped 1 shallot, diced 3 cloves garlic, minced 4 ounces dry chardonnay 8-10 s

Scallops with Brussels-Bacon-Shallot Hash and Butter Sauce

Brine restaurant in San Marco, Jax